Gluten-Free Pumpkin Waffles

Karina's Gluten-Free Pumpkin Waffles

Recipe originally published October 2008.

For the pumpkin season- a waffle. I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite gluten-free blend or wheat-free waffle and pancake slash baking mix, please feel free. You'll need 2 to 2 and 2/3 cups flour or baking and pancake mix.

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Karina's Notes:

When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.

I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my Ener-G Egg Replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.

Those of you who use eggs- if you try this recipe with eggs and choose not to include the tapioca starch, please leave a note in Comments and share with fellow readers: what worked, didn't work.

Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.